Quick Red Lentil Soup
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 4 cups low sodium chicken broth
- 2 cups water
- 2 cups split red lentils (dried)
- 1⁄2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup onion, minced
- 1⁄4 teaspoon salt
- 4 garlic cloves, minced
- 1 tablespoon gingerroot, freshly grated
- 1 1⁄2 teaspoons garam masala
- 1 (14 ounce) can light coconut milk
- 1⁄2 cup cilantro, minced
- fresh ground black pepper
- 3 plum tomatoes, cored, seeded and coarsely chopped, for garnish
- 4 cups green salad, to serve alongside
- 1⁄2 loaf crusty bread, to serve alongside
directions
- In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil.
- Cover, reduce heat to medium, and cook 10 minutes.
-
Meanwhile:
- In large saucepan over medium-high heat, heat oil until it shimmers.
- Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned.
- Add garlic, ginger root and garam masala and cook about 1 minute until fragrant.
- Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan.
- Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened.
- Remove from heat and add chopped cilantro and pepper to taste.
- Garnish bowls of soup with chopped tomatoes.
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